Today is the beginning of 14 days that will end in pickle happiness. I hope all who pickle along are pleased with the results-and hopefully the rest of you can see how the process goes-and use it for future reference.

 

14 Day Pickles

Day one: Wash 3 dozen small cucumbers. Place whole cucumbers-do not peel or slice-into a clean crock. Or if you’re making half a recipe that would be 18 cucumbers.

Dissolve (stir to dissolve) 1 pint (2 cups) of salt (non iodized) in one gallon of cold water-pour over cucumbers.

 

Place plate upside down on top of cucumbers to keep them submerged under the salt water. Since I halved my recipe and used a small crock-I used 3 saucers to keep my cucumbers submerged.

You can place a quart jar full of water on top of the plate to hold it in place. Cover the crock with a towel and let set one week. WARNING-mold may develop on top and around the plate-this is totally NORMAL-no need to worry about it until the next step.

The cucumbers soak for a week in the salty brine.

The next step will take place on Tuesday August 11th-it’s fairly quick and easy. The step involves pouring out the brine and soaking the cucumbers in fresh hot water over night.

This recipe is very flexible. If you forget to do a step on a certain day-do it the next day and all will be well.

Here is the full recipe in case you didn’t catch it the first time. Also-remember you can easily half the recipe.

14 Day Pickles

• 3 gallon crock or other suitable container (see discussion here)
• 3 dozen small cucumbers (36)
• 1 pint of non iodized salt (2 cups)
• water
• 2 tablespoon alum (you can find it with the spices in the grocery store)
• 2 tablespoon prepared horse radish or if you have fresh/dried – root size of carrot cut into pieces
• 3 pints of apple cider vinegar (6 cups)
• 5 quarts of sugar (20 cups)
• cinnamon sticks-6 to 8 small ones
• 2 tablespoons of whole cloves
• 2 tablespoons of celery seeds

Tipper